DrinkWire is Liquor.com's showcase for the best articles, recipe and reviews from the web's top writers and bloggers. In this post, "Thermomix Me a Drink, Darling" shares a fruity riff on the old tropical standby.

Editor's Note: If you're not lucky enough to own a Thermomix, you can achieve similar results in a standard blender.

The Raspberry Pina Colada is a little twist on a tropical cocktail that has been made by many. There are even a few Thermomix versions of the Pina Colada lying around. But with all of these fresh berries and especially with this stinking hot weather, I thought we could pretty it up a little and give it a frozen twist.

Now everyone has figured out Sorbet by now, some frozen fruit, a little sugar and maybe some ice. I like to make my Sorbet with an extra secret ingredient that ensures it keeps that smooth scoopable consistency straight out of the freezer. The secret is……… Booze! Surprise. Typically a little vodka but whatever goes with your fruity flavours. You will need to make 2 different sorbets to create this cocktail.

Piña Colada Sorbet

  • 500gm Frozen Coconut Water (freeze them into ice trays ahead of time)
  • 500gm Frozen Pineapple pieces
  • 1 cup White Rum (I used the new Malibu Pineapple Rum that i got for Christmas……divine!)

Blitz Pineapple chunks with Rum for 1 minute, Speed 10, stirring with your spatula to get things moving.

Add Coconut Water ice cubes and blitz for 30 seconds, speed 10.

Transfer to a freezer safe container and freeze until ready to serve.

Raspberry Sorbet

  • 250gm Frozen Raspberries
  • 2 mini Meringues (for a little sweetness and a little shine too!)
  • 250gms Ice
  • 1 cup Raspberry Liqueur (I like Candy Liqueur, but you can use Chambord too)

Blitz Frozen Raspberries for 30 seconds, speed 10.

Strain mixture through a fine sieve to remove seeds (if you don’t mind the Raspberries seeds, omit this step)

Return Raspberries to bowl, add Meringue, Ice and Liqueur, blitz for 1 minute, speed 10, stirring with your spatula to help move the contents.

Scoop into freezer safe containers and freeze until ready to serve.

Assemble your Raspberry Piña Colada by layering both sorbets in a tall glass and garnish with a fresh raspberry. Serve with a spoon.


Perfect for hot summer weather, the sorbets make enough for 4 decent sized cocktails or one hot summer night by the refrigerator light for a midnight snack!

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